Low HDL Levels May Hinder Stroke Recovery
A study from the Albert Einstein Healthcare Network
(Philadelphia), shows that low blood levels of high-density
lipoprotein (HDL) (the "good" cholesterol) have been found to
increase the risk of memory problems and greater disability
in patients after a stroke. The study also found that high levels
of homocysteine, an amino acid found in meat, also raises
poststroke disability.
Study author George C. Newman, MD, PhD, chairman of
the department of neurosensory sciences at the network,
said in a statement, "People with low levels of HDL, high levels
of homocysteine, and diabetes are twice as likely as
those without such problems to have poorer cognitive function
and greater disability after stroke."
The researchers looked at 3680 men and women over the
age of 35 years in Canada, Scotland, and the United States
who had experienced a mild-to-moderate stroke within the
previous 3 months. The patients were tested for cognitive
ability and disability at the start of the study and were followed
for the next 2 years. The researchers saw several factors
that were shown to herald poststroke memory and disability
problems, which included lower HDL levels, higher
homocysteine levels, increased age, diabetes, and recurrent
stroke. The findings were published in the November 27,
2007, issue of Neurology.
Why Patients Stop Their Meds
Researchers at Radiant Research Inc (Chicago, IL), have found
that, in spite of the many benefits of taking cholesterol-lowering
statin medications, patients stop taking them early.
Researchers studied the database of a major pharmacy and
found that the rates of statin discontinuation among >768,000
patients were: 28% after 3 months, 41% after 6 months, and 59%
after 1 year. Patients "who were on high-dose statins, paid high
copayments, or spoke Spanish were significantly more likely to
discontinue." The patients who used the Internet or had either
heart disease or high blood pressure were less likely to stop taking
the medicines.
A separate study by researchers from the University of
Pennsylvania found that it takes longer for all women and black
men with hypertension and an increased risk of coronary artery
disease to bring their low-density lipoprotein (the "bad" cholesterol)
levels under control, compared with nonblack men. These
differences are likely due to patient differences in access/adherence to lipid-lowering medication therapy, according to
the researchers. The findings of both studies were presented at
the American Heart Association's annual meeting in November.
Relationship Between Cholesterol and Stroke Stumps Scientists
Although most medical experts agree on a link between high
cholesterol and heart disease, a new study seems to make the
connection between cholesterol levels and stroke less clear.
Researchers at Oxford University found that high cholesterol
levels in patients in their 70s and 80s actually lower the risk of
stroke, but are quick to point out that the high levels still raised
the risk of heart attack. They emphasized that, in spite of these
confusing data, patients should not stop taking statins, as statins
have been proven to lower the risk of stroke. The findings were
published in the December 1, 2007, issue of The Lancet.
The team surveyed data on almost 900,000 adult patients
who had no heart disease and found the drop in blood cholesterol
levels achieved with statins cut the risk of heart disease by
more than half in the 40- to 49-year-old age group; by 34% in
those aged 50 to 59 years; and 17% in patients between 70 and
89 years of age. Yet total cholesterol levels were only weakly
linked with stroke mortality in the 40- to 59-year-old group; and
in the 70- to 89-year-old group, higher levels were linked to
lower stroke death rates.
Ketchup, Beans Help Lower Cholesterol
Although individuals may not want to
have them at the same time, ketchup and
cooked dry beans have been found to
help lower cholesterol levels in 2 studies.
A study from the University of Oulu in
Finland found that ketchup and other
tomato products lower low-density
lipoprotein (LDL) levels. Participants
added either 30 g of ketchup or 400 mL of
tomato juice to their daily diets for 3
weeks, and in that time, researchers
noted a drop in total cholesterol levels by
an average of just under 6%, and in LDL
levels of almost 13%.
Another study from the Grand Forks
Human Nutrition Research Center in
North Dakota, showed that volunteers
who ate as little as one-half cup of
cooked dry beans a day helped significantly
lower their total cholesterol levels.
Researchers tested 80 volunteers 18 to
55 years of age, half of whom had at least
2 symptoms for metabolic syndrome,
which include low high-density lipoprotein
levels.
For 12 weeks, participants added either
one-half cup cooked dry pinto beans or 1
serving of chicken soup to their daily
diets. Those who consumed the pinto
beans were found to have markedly
lower overall cholesterol levels. The findings
were published in the November
2007 issue of the Journal of Nutrition.
F A S T F A C T : Saturated fat is the leading dietary factor that increases blood serum cholesterol.
